Lunch

Cumin-Spiced Chicken and Lentils With Quinoa is for Lunch.

Cumin-Spiced Chicken and Lentils With Quinoa takes several minutes to prepare.

Cumin-Spiced Chicken and Lentils With Quinoa takes several minutes to cook.

Cumin-Spiced Chicken and Lentils With Quinoa makes 6 servings.

The ingredients for Cumin-Spiced Chicken and Lentils With Quinoa are:

INGREDIENTS

For quinoa:
1 cup dried quinoa
2 cups chicken broth
2 carrots, peeled and diced
2 pkg Spinach


For lentil topping:
1 lb ground chicken
1 tablespoon olive oil
1 sweet onion
1/2 cup canned pumpkin
8 ounces dried green lentils
4 cups chicken broth
6 stalks celery, sliced
4 carrots, peeled and chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt and pepper

Here is how you make Cumin-Spiced Chicken and Lentils With Quinoa:

DIRECTIONSPlace dry quinoa and vegetable broth in a covered pot and heat on high. After it comes to a boil, lower heat and simmer for 10 minutes. Stir in the raw carrots and spinach. Cook for another 15 to 20 minutes or until quinoa fluffs with a fork.While the quinoa is cooking, in a larger pot, saut? onions in olive oil for five minutes. Then add the ground chicken, pumpkin, lentils, vegetable broth, celery, carrots, and spices. Cover and cook on medium heat for an hour or until the lentils are soft.Spoon some of the quinoa-bean mixture into a bowl, top with the lentil mixture, and serve immediately.

The nutritional information for Cumin-Spiced Chicken and Lentils With Quinoa is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 359.0

• Total Fat: 11.6 g
• Cholesterol: 56.6 mg
• Sodium: 342.1 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 11.5 g
• Protein: 27.1 g

The dietary needs meet for Cumin-Spiced Chicken and Lentils With Quinoa is Lactose Free